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Lemon Cornmeal Cake

This Italian-inspired Lemon Cornmeal Cake can be dessert and also a snack at any time of the day. You can even pack it and bring it to work or school!

The eggs, olive oil, and milk keep it super moist and soft, while the cornmeal gives it a hint of savoury that pairs well with the almond extract.

You can skip the confectioner’s sugar and dust the top with cacao powder instead. Sliced strawberries, blackberries, kiwi, and mangoes on top give it a tart contrast and make it even more gorgeous.

(Recipe adapted from Mar[..]

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Lemon Cornmeal Cake
INGREDIENTS
  • 3hour MINS
  • Bake
  • snack
    desert
  • Gluten Free
    CASEIN FREE

METHOD

1.

Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes.

2.

Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl.

3.

Stir in cornmeal, baking powder, baking soda, and salt. Whisk oil, eggs, and extract into milk mixture; stir into cornmeal mixture.

4.

Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes.

5.

Let cool completely in pan on a wire rack. Dust with confectioners' sugar just before serving.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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INGREDIENTS

  • 1/2 cup coconut or almond milk
  • Grated zest and juice of 1 lemon
  • 1 cup maple sugar
  • 1 cup fine yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 3/4 cup extra-virgin olive oil, plus more for pan
  • 3 large eggs
  • 1 1/2 cups raw almonds, chopped
  • 1 tsp pure almond extract
  • 1 tsp confectioner's sugar, for dusting

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